Plant of the Month – Lemons and Limes

Tangy Lime Cheesecake


1 cup sweet biscuit crumbs
80g butter melted
250g Philadelphia block cream cheese softened
¼ cup caster sugar
395g can condensed milk
½ cup thickened cream
2 ½ teaspoons gelatine dissolved in ¼ cup boiling water
Finely grated rind and juice of 4 limes (or limes and lemons)
Lime threads or fresh fruit for decoration


1. Combine biscuit crumbs and butter. Press into the base of a lightly greased 20cm high sided (5cm) fluted tart pan with a removable base. Chill until firm.
2. Beat the Philly and sugar with an electric mixer until smooth, then beat in the condensed milk, cream and gelatine. Fold through the rind and juice and pour into a prepared base. Chill for 3 hours or until set.

To make lime threads combine ½ cup of sugar and water in a saucepan, stir until the sugar dissolves and simmer for 3 minutes. Add strips of rind and cook gently for 3 minutes. Drain and cool.

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